Funny, I'm having a cup of Yirg right now that was roasted 6 days ago.
I find it very smooth and rich. The lemon notes are restrained (I
roasted it a hair too close to 2C I think) but it's very good and I
absolutely wouldn't use harsh to describe it at all.
Here's the Behmor profile I used:
8 oz of beans, P2, 1 lb D, adjusted time to 17 mins. First crack was
at 10:30, and I hit cool just as 2C outliers started at 15:20 (I'd
stop this maybe 15-20 seconds earlier next time).
It's a uniform dark chocolate with a sheen to them and just a spot or
two of oil on a few of the beans after 6 days of rest. I'm too much
of a newbie to accurately identify the roast level but I'd guess at
full city based on the pics I have seen on SM.
I think the p2 1/2 lb setting would probably put you right at 15:00
which might be dead on for these beans.
-- Gary F.
On Sat, Mar 22, 2008 at 7:16 PM, Bill Allison wrote:
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